As part of the current Wellcome exhibition, Electricity: The spark of life, we presented a dinner inspired by the use of artificial refrigeration, from the global cold chain to the introduction of domestic fridges, and how they will shape our future. Based on the research of historian Helen Peavitt, whose book Refrigerator: The Story of Cool in the Kitchenis released later this year, we devised a menu which explores the ways in which the cold cycle can affect ingredients, inform techniques and have impact on our use of energy.

The meal featured five courses, beginning with ingredients that have never been refrigerated, followed by dishes which avoid or rely on refrigeration to increasing degrees.